Category: Breads and Muffins

banana peanut butter muffins

Breads and Muffins, Breakfast and Brunch

I took this recipe from Weeliciuos. I love this book so much and can’t wait to buy her new book soon…

the only thing I changed was the wheat flour. I don’t have that, so I just added extra all purpose flour.

015

 

1 3/4 cup all-purpose flour

1/2 teaspoon salt

2 teaspoons baking powder

2 medium ripe bananas, mashed

1 large egg, beaten

1/3 cup milk

Creamy peanut butter or almond butter

Jam or jelly, for topping- the original recipe says optional, but I think not…

1. Preheat the oven to 400 and grease your muffin pans\

2.  Combine the flours, salt, and baking flour

3. In another bowl, mash the bananas. Add the eggs and sugar and stir to combine.  I added in 1/2 cup of Quaker Instant Oatmeal. Add the oil and milk and mix until smooth.

4.  Slowly add the dry ingredients to the wet ingredients and combine; do not over mix.

5. Using an ice cream scoop, add in to your muffin tins. Add 1 scoop of peanut butter in top. I left about 4 without peanut butter.

6. Bake between 15-20 minutes.

7. Cool. I tested one with a dollop of  strawberry jam. YUM!!!!!

These muffins keep about a day on the counter and 4 days in the fridge.

011 012 013 014

 

French Toast and Eggs

Breads and Muffins, Breakfast and Brunch, Eggs

011

Some people cook scrambled eggs too fast, which makes them dry and hard. They also don’t scramble them enough and they end up in chunks. I prefer my eggs soft and creamy. You don’t have to add the cream or the extra butter here, but I prefer the addition. They add a velvety and creamy texture that is hard to beat!

I cooked them after my French toast in the same pan, so there were a few yummy crunchy pieces of French toast in them. Sometimes I cook them after I make sausage or bacon. Delicious!

Low and Slow Scrambled Eggs
9 eggs whisked with a couple of splashes of heavy cream, 1 tablespoon of cut up butter, and some salt and pepper cooked over low heat. Stay with your eggs and continue to stir them constantly. Cook low and slow until creamy. Take off heat when the eggs start to loose that “wet” look. Continue to stir your eggs just a few more minutes.

010

My girls LOVE French toast! I begrudgingly buy them those French toast sticks you get from the freezer section. They are fine for the occasional quick breakfast before school or easy dinner when we have a “whatever-you-want-night.” But there is nothing like a nice homemade French toast breakfast! It is pretty easy to throw together, but not quick enough for early mornings before school. I have thought about making lots and freezing them, but no matter how much I make, everyone seems to just eat more.

French Toast

Mixture- I really don’t use particular recipe…or exact measurements. Today I used 6 eggs, a mixture of heavy cream and milk- about 1 1/2 cups all together. Add some vanilla, nutmeg, cinnamon, salt, and pepper. Whisk it all together, then dunk your bread on both sides. I just used honey wheat loaf bread. Warm up some butter in a pan and cook on both sides until browned. I keep my oven on 200 so that when my first batch comes out, I can keep them warm.

Banana Bread

Breads and Muffins

I had a bunch of bananas that were starting to turn brown. No one here will eat them with all those brown spots. I usually cut them up, throw them in a zip top bag, and use them for smoothies. This time I decided to make banana bread.

002

3-5 ripe bananas depending on the size. I used 4.
003

Melt 1/3 cup of butter and add to your bananas. Mash together using a potato masher. 004

To the banana and butter mixture, add 1 cup of sugar, 1 whisked egg, and 1 teaspoon of vanilla.
Add 1 teaspoon of baking soda, 1 teaspoon of salt.
Add 1/3 cup of both buttermilk and coffee.
Finally, add 2 cups of flour. Mix to combine ingredients.
I put some parchment paper in a loaf pan and poured in the mixture. Bake for an hour at 350.

006

005

HEALTHY muffins for nurses

Breads and Muffins

As I mentioned before, my eldest daughter is battling Cancer. While her recent scans were NEGATIVE(!!!!!), she is still battling serious lung issues. She was in the PICU for over a month, but now she is back in Aflac, the cancer and blood disorder wing, starting her rehabilitation. The other 2 girls and I are going to have a visit tomorrow, so we thought we would bake up some goodies. We have done this a couple of times; sugar cookies, chocolate chip cookies, brownies. While they all seem to appreciate the baked goods, I know how getting lots of baked goodies and food in the break room can add pounds on the hips or extra time on the treadmill; so I made them some healthy, but still yummy muffins.muffins

Healthier muffins- preheat oven to 375
Cream together your wet ingredients-
3/4 cup white sugar
1 1/2 tablespoon vanilla
3/4 cup lite sour cream
1/2 stick of butter
1/4 cup applesauce
2 eggs
Mix your dry ingredients together, then add them slowly in the mixer to your wet ingredients
1 1/4 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
2 cups of berries
Cook for 25-30 min

Tip: Gently fold in your berries- I Used half blueberries and half raspberries in different batches. My daughters added them on top to the muffins after I added the batter to the tins. One LOVES blueberries, while the other LOVES raspberries. Normally, I would just pick one and add them all the mix, but when you cook with kids, anything goes!